{"id":6674,"date":"2024-08-06T13:00:56","date_gmt":"2024-08-06T13:00:56","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6674"},"modified":"2024-08-06T13:00:56","modified_gmt":"2024-08-06T13:00:56","slug":"gilgitine-and-agar","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/fr\/gilgitine-and-agar\/","title":{"rendered":"Quelle est la diff\u00e9rence entre la gilgitine et l'agar ?"},"content":{"rendered":"

La gylcine est souvent utilis\u00e9e dans la pr\u00e9paration de desserts tels que la mousse, le cheesecake glac\u00e9, le pudding, etc., et sa principale fonction est de solidifier le dessert. Pour d'autres desserts, on utilise un autre coagulant, l'agar. Quelle est la diff\u00e9rence entre le Girardin et l'Agar ? Peuvent-ils se remplacer l'un l'autre ?<\/p>\n

G\u00e9latine<\/strong><\/p>\n

La g\u00e9latine, \u00e9galement connue sous le nom de colle de poisson ou de g\u00e9latine, est la traduction phon\u00e9tique du mot anglais Gelatine. Il s'agit d'une sorte de g\u00e9latine extraite des os d'animaux, c'est pourquoi la g\u00e9latine n'est pas consid\u00e9r\u00e9e comme un aliment v\u00e9g\u00e9tarien. Il existe deux types de g\u00e9latine : les flocons et la poudre. L'utilisation est similaire : les deux doivent \u00eatre tremp\u00e9s dans de l'eau froide pendant quelques instants (l'eau chaude n'est pas autoris\u00e9e), puis chauff\u00e9s jusqu'\u00e0 ce qu'ils soient fondus.<\/p>\n

Pr\u00e9cautions d'emploi de la jelliedine :<\/strong><\/p>\n

1\u3001Lorsque l'on chauffe la gillydine jusqu'\u00e0 ce qu'elle fonde, il ne faut pas la surchauffer, sinon la capacit\u00e9 de solidification de la gillydine s'en trouvera affect\u00e9e.<\/p>\n

2, la gillydine non raffin\u00e9e a une odeur de poisson, mais aujourd'hui la gillydine du march\u00e9 est g\u00e9n\u00e9ralement raffin\u00e9e, sans odeur, il suffit de la tremper et de la ramollir pour l'utiliser.<\/p>\n

3\u3001La g\u00e9latine en poudre et les comprim\u00e9s de g\u00e9latine peuvent \u00eatre utilis\u00e9s l'un \u00e0 la place de l'autre, le dosage \u00e9tant le m\u00eame (par exemple, la coagulation de 5 grammes de comprim\u00e9s de g\u00e9latine avec 5 grammes de g\u00e9latine en poudre est identique).<\/p>\n

4. Lors du trempage de la poudre molle de Gilead, il faut g\u00e9n\u00e9ralement ajouter 3 \u00e0 4 fois le poids de l'eau. La poudre de cr\u00e8me p\u00e2tissi\u00e8re n'\u00e9tant pas comme les comprim\u00e9s de cr\u00e8me p\u00e2tissi\u00e8re, il est possible d'essorer l'exc\u00e8s d'eau apr\u00e8s le trempage, de sorte que l'eau doit \u00eatre ajout\u00e9e \u00e0 la bonne quantit\u00e9 \u00e0 la fois.<\/p>\n

5. Pour la production de mousse de papaye et d'autres desserts contenant des fruits, les fruits doivent d'abord \u00eatre cuits. En effet, certaines des enzymes contenues dans les fruits d\u00e9composent les prot\u00e9ines (l'ingr\u00e9dient principal de la gilette est la prot\u00e9ine), de sorte que la gilette ne peut pas \u00eatre solidifi\u00e9e, ce type de fruit incluant le kiwi, la papaye, etc.<\/p>\n

6\u3001Apr\u00e8s avoir fait tremper la gillydine, pour certaines raisons, vous ne pouvez pas l'utiliser imm\u00e9diatement, veuillez la mettre au r\u00e9frig\u00e9rateur et la sortir lorsque vous l'utilisez.<\/p>\n

Agar<\/strong><\/p>\n

L'agar, agar en anglais, est un coagulant fabriqu\u00e9 \u00e0 partir d'algues, c'est pourquoi l'agar est un aliment v\u00e9g\u00e9tarien. L'agar est plus difficile \u00e0 dissoudre que la gillette et doit \u00eatre ajout\u00e9 \u00e0 de l'eau bouillante et mijot\u00e9 pendant quelques minutes afin de fondre compl\u00e8tement dans l'eau, et une fois que la temp\u00e9rature tombe en dessous de 40\u00b0C, il se solidifie imm\u00e9diatement. L'agar doit \u00e9galement \u00eatre tremp\u00e9 avant d'\u00eatre utilis\u00e9 et gonfle jusqu'\u00e0 quatre fois sa taille lorsqu'il est compl\u00e8tement tremp\u00e9. L'agar a une texture plus dure que la giardiniera et est souvent utilis\u00e9 pour pr\u00e9parer des p\u00e2tisseries telles que le hachis parmentier et le gazpacho.<\/p>\n

La diff\u00e9rence entre les deux<\/strong><\/p>\n

1. Diff\u00e9rents points de solidification.<\/strong> Agar se solidifiera \u00e0 40\u2103 ou moins, tandis que Girardin doit \u00eatre r\u00e9frig\u00e9r\u00e9 pour se solidifier. Girardin est principalement utilis\u00e9 dans la mousse, le pudding et d'autres desserts, la temp\u00e9rature de m\u00e9lange est plus basse, si vous utilisez l'agar, il n'a pas \u00e9t\u00e9 bien m\u00e9lang\u00e9 (en particulier lorsqu'il est m\u00e9lang\u00e9 avec de la cr\u00e8me fouett\u00e9e et ainsi de suite) sera solidifi\u00e9 en un bloc, ne peut pas \u00eatre m\u00e9lang\u00e9 uniform\u00e9ment.<\/p>\n

2, la texture est diff\u00e9rente.<\/strong> La texture du giletto est plus douce et plus souple que celle de l'agar, et si l'agar est utilis\u00e9 dans des desserts tels que la mousse, la tendresse de la texture est compl\u00e8tement perdue.<\/p>\n

3, les conditions de stockage des produits sont diff\u00e9rentes.<\/strong> Les desserts \u00e0 base d'agar peuvent, m\u00eame en \u00e9t\u00e9, \u00eatre plac\u00e9s directement \u00e0 temp\u00e9rature ambiante (la soupe de ch\u00e8vre, par exemple, est g\u00e9n\u00e9ralement emball\u00e9e directement et plac\u00e9e sur le comptoir), tandis que les desserts \u00e0 base de Gilead doivent \u00eatre conserv\u00e9s au r\u00e9frig\u00e9rateur afin d'\u00e9viter qu'ils ne fondent.<\/p>","protected":false},"excerpt":{"rendered":"

When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. For some other desserts, another coagulant, agar, is used. What is the difference between Girardin and Agar? Can they replace each other? Gelatin Gelatine, also known as fish glue or gelatin, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is the difference between gilgitine and agar? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/fr\/gilgitine-and-agar\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the difference between gilgitine and agar? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"When making desserts such as mousse, frozen cheesecake, pudding, etc., gylcine is often used, and its main function is to make the dessert solidify. For some other desserts, another coagulant, agar, is used. What is the difference between Girardin and Agar? Can they replace each other? 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